Tomato Soup Provencal

Ingredients

• This tomato soup recipe from Provence is made from both fresh and canned tomatoes and has a surprise ingredient ~ orange juice.
• INGREDIENTS:
• 1/3 cup olive oil
• 4 leeks,thoroughly cleaned and then minced
• 3 carrots, peeled and minced
• 1 medium red onion, chopped
• 3 cloves garlic, pressed
• grated zest of 1 orange
• 2-3 teaspoons thyme (depending on your taste)
• 1 teaspoon fennel seeds
• 12 ripe tomatoes, seeded and diced
• 3 cans plum tomatoes, undrained
• 2 quarts chicken stock
• 1 cup orange juice
• 1 cup julienned basil
• salt & freshly ground pepper

Directions

PREPARATION:
1. Heat the oil in a large stockpot and add the leeks, carrots, onion and garlic and cook for 15 minutes.

2. Add the orange zest, fennel seeds, thyme and cook, stirring frequently for 3 minutes.

3. Add all the tomatoes, stock and orange juice and stir to combine.

4. Simmer over medium heat for 30 minutes.

5. Remove from heat. Working in batches, puree in a food processor or blender. Season with the salt and pepper.

6. Return the soup to the pot and bring it to a simmer.

To serve:
Just before serving, stir in the basil. Serve warm with a loaf of crusty bread and some cheese.

Submitted 3/8/06.
Source: frenchfood.about.com
Submitted By: merstar unicorn

Tomato Soup Provencal